My Corn Pudding

1. 1

   Preheat oven to 350u00b0.

2. 2

   Butter a 3-quart casserole dish.

3. 3

   In a large bowl, combine corn and carrots.

4. 4

   Add the remaining ingredients.

5. 5

   Mix well and pour into the prepared casserole.

6. 6

   Set dish in a baking pan and add enough boiling water to come halfway up the side.

7. 7

   Bake the pudding about 1 hour, until custard is set, but still jiggly in center (a knife inserted at the side of the pudding should come out clean).

8. 8

   Remove dish from water and cool at least 10 minutes before serving.

9. 9

   Yields 8 servings.

No additional tips available.